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Eggs sur le Plat with Tongue

Name: Eggs sur le Plat with Tongue
Yield: 2 servings
Ingredients: some grated or finely chopped tongue; a little good stock or gravy; pepper; salt; a little melted butter; the required number of eggs

From Cookery for every household, 1914

Serves 2

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 519. The excerpt below is the record exactly as published.

Eggs sur le Plat with Tongue Grease a fireproof dish, and sprinkle at the foot some grated or finely chopped tongue. Moisten this with a little good stock or gravy. Break the required number of eggs on the top, and season them with pepper and salt. Sprinkle a little melted butter

Cook this with the app: pantry check, scaling, and the assistant.